This 4 ingredient keto peanut butter fudge is a super satisfying treat. You assemble it in only 5 minutes and then simply cool it in the freezer. Rich, creamy and perfect for peanut butter fans! Low carb and sugar free.
I’m a big fan of easy treats. And I love having a stash of goodies in the freezer for those moments when you’re craving a pick-me-up.
That’s why I love fat bombs, and, by extension, keto fudge (which is essentially the same thing as a fat bomb).
My friends, you don’t need a fancy piece of cake that takes 1 hour to bake – even though that CAN be a lot of fun when the time is right. A square of Keto fudge can hit the spot just as well!
This peanut butter fudge is extra creamy thanks to the peanut butter AND a generous portion of butter. Due to the high fat content, one 1.5 inch square is a rather satisfying portion.
Plus, I’ve added protein powder to give us a nice protein boost whilst it is doing its job firming up the fudge. It’s a two-in-one win-win!
How to make keto peanut butter fudge:
1.) Get all your ingredients ready and melt the butter.
If your peanut butter doesn’t contain salt, make sure you add some salt to the mix – it really improves the taste.
The vanilla extract is not essential, but if you have it in the house, definitely use it! The taste is even more intense if you have vanilla bean paste or vanilla powder.
2.) Stir all ingredients together with a fork.
3.) Line a 5×7 inch tray with parchment and pour in the mix. Spread out with a spatula.
Tip: My tray was actually larger than 5×7 inch. I simply used a scrunched up piece of aluminium foil and used it as a barrier underneath the parchment paper. This way, I managed to only use 2/3 of my tray without the fudge spreading.
4.) Freeze your fudge around 40 minutes until set.
Then run a sharp knife under hot water and cut it into 16 squares. This way you’re getting perfect sides as the knife will glide through the fudge.
Keto Peanut butter fudge variations
You can make this fudge with any nut or seed butter. Almond butter would work well, and sunflower seed butter would be a good alternative too.
Chocolate fans can turn this fudge chocolatey by adding 2 tbsp cocoa powder. (Alternatively, check out my Keto Chocolate Peanut Butter Fudge, which includes LOTS of melted chocolate – it’s divine).
If you’re using almond butter or a seed butter, 1 tbsp of tahini would be an interesting flavour addition.
Note: I wouldn’t recommend tahini for the peanut butter version though as I don’t feel the two would gel.
You could also consider adding spices such as 1-2 tsp cinnamon or 1/2 tsp cardamom. If you’re into autumnal flavours, 1-2 tsp of pumpkin spice (mixed spice in the UK) would jazz this fudge up even further.
Last but not least, if you don’t have whey protein powder, you can replace it with any other unflavoured protein powder. The flavoured ones often contain sugars. Collagen protein powder also works well.
Alternatively, use 3 tbsp of coconut flour to thicken the fudge instead of using protein powder. I used coconut flour in my Low Carb Peanut Butter Protein Bars, which worked well.
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Keto Peanut Butter Fudge
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- Melt the butter and stir all ingredients together with a fork.
- Line a 5x7 inch tray with parchment and pour in the mix.
- Freeze 40 minutes until set.
- Cut into 1.5 inch squares and enjoy! Store in the freezer.
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